Ingrients & Directions
1 oz Brown bread
1 oz Brown sugar
3 Egg whites
1/2 oz Castor sugar
Few drops of lemon juice
2 oz Pastry cream
Cook crumbed brown bread and brown sugar until deep brown in color,
cool. Whisk up egg whites, add sugar, and lemon juice. Blend in a
little egg white, mix into pastry cream, gently fold in remainder of
egg whites. Fold in brown bread. Place in a buttered and sugared
souffle mold, cook at 350 degrees for 10 to 12 minutes.
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1B01 Guest: Donna Hanover
(Courtesy of David McCann, Executive Chef at Dromoland Castle)
Yields
4 servings